CHEF JOHN BESH'S ZATARAIN'S® CREOLE JAMBALAYA RECIPE - (4.5/5)

Steps:

• 1. Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned. 2. Stir in water and tomatoes. Bring to boil. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. 3. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.